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clear glass filled with Tomatillo Avocado Sauce

Tomatillo Avocado Sauce

  • Author: By Lee Clayton Roper
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: around 2 cups 1x
  • Category: sauces, salsas
  • Method: blending
  • Cuisine: Southwestern, Mexican
  • Diet: Gluten Free


A marriage of guacamole and salsa verde, Avocado Tomatillo Sauce is silky smooth in texture, tangy in flavor, with a bit of spice. It’s also quick and easy to prepare. Serve it with grilled shrimp, fish, chicken or pork – or simply as a dip with tortilla chips.


  • 6 tomatillos, husked, rinsed, dried and coarsely chopped
  • 3/4 cup cubed ripe avocado
  • 2 (around 2 to 3-inches long) roasted jalapeño or serrano peppers, seeded and halved – see Notes below
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon granulated sugar
  • Kosher salt, to taste
  • Fresh ground pepper, to taste


  1. In a food processor, combine tomatillos, avocado, roasted peppers, lime juice and sugar. Process until very smooth.
  2. Season to taste with salt and pepper.
  3. Cover and chill until ready to serve. Bring to room temperature before serving.


To roast peppers: on a foil-lined baking sheet, arrange raw pepper halves, skin sides up. Broil, 5- to 6-inches from heating element, until skin is charred black. Remove from oven and place in a zip top bag until cooled. Peel and discard skin (don’t rinse!); coarsely chop.

Substitute for jalapeño peppers: use roasted green chiles. I usually use a chile that’s around 3 inches long. Add more to taste.

Tip: if the sauce is too tart for your taste, instead of adding more sugar, first try adding more salt, a small amount at a time.

Keywords: salsa verde, Mexican green sauce

© A Well-Seasoned Kitchen ®